The chicken and rice mixture is infused with jasmine tea, and the resulting taste is subtle, yet nice when combined with the chicken. I usually add garlic and portobello mushrooms, but this time I added apples and green peppers. The apples were a great contrast to the rice and added a pop of tart-sweetness. Some of the apples really cooked down and blended in nicely.
Because those two ingredients increased the water amount, the rice texture ended up being risotto-like instead of a bit sticky, but mainly separate. If you want a drier consistency, decrease the water to 1¼ cup.
Chicken & Double Jasmine Rice
From Dynasty Jasmine Rice
Back to the top
- 1 jasmine tea bag
- 1 chicken bouillon cube (I usually use 1½-2 teaspoons kosher salt
- 1 tablespoon butter or olive oil
- 8 chicken thighs, excess skin and fat removed (I sprinkle the the chicken lightly with a bit of kosher salt)
- ½ cup chopped onion
- 5 large garlic cloves, coarsely chopped
- 2 small, unpeeled Granny Smith apples, chopped
- Half of a green pepper, chopped
- ¾ cup jasmine rice
- 1/8 teaspoon white pepper
- Add tea bag to 1½ cups hot water; let stand 2 minutes. Remove and discard tea bag. Ad bouillon to tea to dissolve.
- Heat large frying pan over medium-high heat. Add butter to melt. Add chicken, in single layer. Cook for 3-4 minutes on each side, or until browned; remove from pan.
- Add onion, garlic, apples, and green pepper to same pan and sauté for 1 minute. Mix in rice, pepper, and tea mixture. Arrange chicken, in single layer, on top. Bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until liquid is absorbed. Remove from heat. Let stand covered for 10 minutes before serving.
Makes 4 servings